Sushi bake, or sushi casserole, is a warm, comforting casserole version of a sushi roll you can easily make at home for an everyday dinner or potlucks. This version is made with layers of sushi rice, imitation crab mix, spicy mayo, and unagi sauce.
Sushi bakes are not only easy to make and tasty, it's also super fun to eat and perfect for sharing - like potlucks!
If you're looking for more potluck ideas, also check out our crab rangoon dip with crispy baked wontons and beef bulgogi meatballs.
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What is sushi bake?
Sushi bake, also known as sushi casserole, is a creative, deconstructed alternative to sushi rolls. All the components of a roll of sushi are layered into a casserole dish. baked until warm, scooped onto a sheet of seaweed snack, and garnished with cucumber and avocado.
Sushi casserole, as its name suggests, is warm and comforting, easy to make, and perfect for potlucks or everyday meals.
What to eat with sushi bake
Sushi bake is great as a meal on its own, wrapped in some seaweed snack and garnished with cucumber and avocado. But if you're looking for dishes to complete the meal, try it with:
Ingredient notes
Please scroll down to the recipe card for the ingredient quantities!
For the rice:
- Sushi rice and water - Short grain and medium grain sushi rice is best for making sushi bake because it will yield the best texture and closely resemble the texture of actual sushi. Also, these rice will be stickier because it's got more starch, which is ideal for making sushi and sushi bake.
- Rice vinegar - Make sure the rice vinegar is NOT seasoned because we are making our own seasoned rice vinegar. Store-bought seasoned rice vinegar already contains sugar and salt. If you prefer to use season rice vinegar, use an extra tablespoon, but omit the extra sugar and salt.
- Sugar and salt - For seasoning the rice vinegar. Make sure to use regular, granulated white sugar.
- Kombu (optional)- Also known as edible kelp. Using a small sheet of kombu in the rice while it's cooking will make the sushi rice extra aromatic with a hint of the sea.
For the rest of the sushi bake:
- Imitation crab meat - Sometimes called imitation crab sticks. They can be found at most Asian markets in the freezer aisles. Make sure they are defrosted before using.
- Kewpie mayo - We highly recommend using kewpie mayo because it's richer and a lot more flavorful than regular mayo.
- Sriracha - This is what we need to make spicy mayo and to give the sushi bake a pop. Plus, everything's better with a little sriracha!
- Unagi sauce (optional) - Using unagi sauce is totally optional, but definitely will give the sushi bake more flavor. Feel free to make it yourself with our recipe below or use your favorite store-bought brand.
- Seaweed snack - This is like the tortilla to a taco! Since sushi is wrapped with nori (seaweed sheet), seaweed snack is the perfect size alternative. It's available almost at any grocery store, but if you can't find seaweed snack, you can also use toasted nori cut into smaller squares.
- Toppings - The most popular toppings are furikake, cucumber, and avocado. They add texture and a refreshing note to every bite of sushi bake.
How to make sushi bake
Please scroll down to the recipe card for the full recipe and instructions!
1. Make the sushi rice. Rinse and wash the rice until the water runs clear. Cook the rice with your preferred method.
🌟 Pro tip: To make the sushi rice more fragrant, add a small sheet of kombu to the rice while it's cooking. If doing so, make sure to wash and rinse the kombu to get rid of any dirt or sand.
2. Make the seasoned vinegar. Combine the rice vinegar, sugar, and salt. Either microwave in a microwave safe container or heat the mixture in a saucepan until the sugar and salt are dissolved.
3. Season the rice. Transfer the hot rice to a large mixing bowl or a traditional sushi bowl (hangiri). Briefly fluff the rice, then drizzle the seasoned vinegar into the rice. Mix the rice using a slicing and fluffing motion until all the vinegar is absorbed and the rice is sticky again and no longer wet. Cover with a damp towel and set aside.
4. Make the crab mix. Remove the wrappers and shredded the imitation crab meat into a mixing bowl. If you'd like, you can break the crab stick in half to make eating easier later. Add the kewpie mayo and mix until well combined.
5. Prepare the spicy mayo. Mix together the kewpie mayo and sriracha until well combined. Feel free to use more sriracha if you prefer it spicer. Transfer to a squeeze bottle, pipping bag, or Ziploc bag if desired.
6. (Optional) Make the unagi sauce. Combine the sake, soy sauce, sugar, and mirin in a saucepan and bring to a boil. Mix occasionally. Reduce the heat to a simmer and cook for 3 to 5 minutes until glossy. Set aside to cool, then transfer to a squeeze bottle, pipping bag, or Ziploc bag if desired.
7. (Optional) Grease the dish. Lightly grease the casserole dish a small amount of toasted sesame oil to prevent the rice from sticking and also to add a little more flavor.
7. Assemble and bake. Transfer the sushi rice into a casserole dish and evenly distribute. Gently flatten the rice so that the rice is leveled. Sprinkle some furikake on if desired. Lastly, top with the prepared crab mix and distribute evenly. Gently flatten so they can stick together. Bake the sushi bake at 425°F for about 10 to 15 minutes.
🌟 Pro tip: Broil the sushi bake on the high function for about a couple of minutes if you'd like a little more color on top.
8. Garnish. Top the sushi bake with spicy mayo, unagi sauce, and some furikake.
How to serve sushi bake
Sushi bake is a comforting casserole dish that is best enjoyed hot or warm. The idea is serve it family style and let everyone scoop their own onto a sheet of roasted seaweed snack. Wrap and fold it like you would a taco and enjoy as is or top with cucumber and avocado to add texture and make each bite more refreshing.
If you prefer, you could also pre-cut each portion and serve it on a sheet of seaweed snack. This way everyone can just grab and go. However, with this method, the seaweed snack tends to become limp and loose its crisp due to the moisture and heat of the sushi bake.
Variations
Although sushi bake with imitation crab meat is the most popular version, you don't have to be limited to it! Some popular alternatives and add-ons are:
- Salmon
- Canned tuna
- Chopped shrimps
- Cheese
- Cream cheese
Recipe tips
- Make the rice a little drier. Sushi rice is best made a little bit drier than normal so that when the seasoned vinegar is added, the rice won't become mushy.
- Add the seasoned vinegar while the sushi rice is hot. This is because the rice and its starches absorb liquid best when hot. If the vinegar is added when the rice has cooled, the sushi rice may turn out wet.
- Use a casserole dish that is at least 9 by 9 inches but preferably 9 by 13 inches. These dish sizes are most ideal for one single recipe, as it will give you the best layer ratio. The smaller the dish, the taller each scoop will be, which may make wrapping in seaweed snack a little difficult and messy.
Storage and reheating
Properly wrap the leftover sushi bake once it is completely cooled. It can also be transfer to an airtight container instead. Leftover sushi bake can be kept refrigerated for up to 3 to 4 days.
To reheat, microwave in a microwave safe container until warmed through. Make sure to keep it covered. Sushi bake can also be reheated in the oven at 350°F for about 10 to 15 minutes, or until warmed through.
FAQ
The main ingredients for making sushi bake are sushi rice, crab or seafood mix, and mayo or a spicy mayo.
Sushi bake is best enjoyed hot or warm. We do not recommend eating sushi bake chilled, as the rice may become hard.
We highly recommend using sushi rice for making sushi bake. These are medium grain and short grain rice that contain more starch and have a slightly chewier texture compared to long grain rice. It also holds together better because it is sticky.
Seaweed snacks, also known as gim or Korean snack lavers, are great for sushi bakes because they are the perfect single bite sizes and are seasoned and already roasted. They are available at most grocery stores. However, if you can't find them, you can cut nori sheets into smaller square instead.
If you’ve made this recipe or any recipes from our blog, please tag us on Instagram using #twoplaidaprons! You can also tag us in your Instagram stories using @two_plaid_aprons. We would love to see your creations! It absolutely makes our day! 🥰
📖 Recipe
Sushi Bake
Ingredients
For the sushi rice:
- 2 cups sushi rice medium or short grain (about 4 cups cooked)
- ¼ cup rice vinegar regular, NOT seasoned rice vinegar
- 1½ tablespoons granulated sugar
- 1 teaspoon salt
- Toasted sesame oil just a small amount for greasing (optional)
For the crab mix:
- 1 pound imitation crab meat
- ½ cup Kewpie mayo
Spicy mayo:
- ¼ cup Kewpie mayo
- 1 tablespoon Sriracha or more or less to your preference
Optional unagi sauce:
- 2 tablespoons sake
- 2 tablespoons soy sauce light sodium
- 2 tablespoons granulated sugar
- 1 tablespoon mirin
Optional toppings and garnish:
- English cucumber sliced
- Avocado sliced
- Furikake
- Seaweed snack
Instructions
Make the sushi rice:
- Wash and rinse the sushi rice 2 to 3 times, or until the water runs clear. Drain well and cook the rice with your preferred method.
- While the rice is cooking, combine the rice vinegar, sugar, and salt in a microwaveable container. Warm up the vinegar mixture by microwaving for about 20 to 30 seconds. Mix until the sugar and salt are dissolved. Set aside until needed.*You could also heat the mixture in a saucepan over the stovetop if preferred.*
- When the rice is done cooking, transfer it to a hangiri bowl (traditional sushi bowl) or a large mixing bowl. Then, briefly fluff the rice using a rice paddle.
- Drizzle the prepared seasoned rice vinegar into the hot sushi rice and mix the rice using a slicing, fluffing motion, until the vinegar is absorbed and the rice is sticky and no longer wet. Cover the sushi rice with a damp towel and set aside.
Make the crab mixture:
- Remove the wrappers and shred each imitation crab meat into a large mixing bowl. Break the crab sticks in half if preferred, for easier eating later.
- Add the Kewpie mayo and mix until the shredded crab meat evenly coated. Set aside.
For the spicy mayo:
- Mix together the kewpie mayo and sriracha until well combined. Transfer it to a squeeze bottle, pipping bag, or Ziploc bag if desired. Set aside until needed.
(Optional) For the unagi sauce:
- Combine all the ingredients for the unagi sauce in a small pan or saucepan.
- Over medium high heat, bring the mixture to a simmer while stirring occasionally.
- Reduce the heat to medium or medium low and let the sauce simmer for 3 to 5 minutes until it's glossy. Remove and set aside to cool.
- Once the sauce has cooled, it will look thicker. Transfer the sauce to a squeeze bottle, pipping bag, or Ziploc bag if desired. Set aside until needed.
Assemble and bake:
- Preheat the oven to 425°F and prepare large casserole pan, like a 9 by 9 inch or a 9 by 13 inch pan.
- Grease the bottom and sides of the casserole pan with ¼ to ½ teaspoon of sesame oil. *This is totally option to help prevent the rice from sticking and also to add a little more flavor. Feel free to use a neutral oil instead.*
- Transfer the seasoned sushi rice into the casserole pan. Spread the rice out as evenly as possible and gently press down on the rice to flatten it out and help it stick together.
- Optional: Sprinkle a layer of furikake on the rice.
- Top the sushi rice with the shredded imitation crab meat. Spread out the crab meat as evenly as possible. Then, gently press down to help compact the crab meat so that they can stick together.
- Bake the sushi casserole for about 10 to 15 minutes, or until heated through. If you'd like a bit more color on top, turn on the oven's high broil function and broil the sushi casserole for a couple of minutes. Make sure to keep a careful eye on it!
- Carefully remove the sushi bake from the oven and let cool for a moment.
Serve:
- Drizzle the top of the sushi bake with the prepared spicy mayo and optionally, the unagi sauce. Garnish with another sprinkle of furikake. Enjoy while warm.
- To eat, scoop and wrap with seaweed snack and top with a sliced of cucumber and some avocado.
Notes
- Rice - We recommend making a little drier than normal so that when the seasoned vinegar is added, the rice won't become mushy. Also, if you prefer, you can skip the seasoned vinegar all together and use plain rice, but seasoning the rice will make the sushi bake much more flavorful.
- Rice vinegar - Please note that the rice vinegar used is NOT the seasoned one. If you are using seasoned rice vinegar, omit the extra seasoning (the sugar and salt).
- Unagi sauce - This is an optional sauce that you can make yourself, or you can use a store-bought one.
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